Rose Tteokbokki. It’s a delicious alternative to the original style, which is very spicy!
For our Tteokbokki sauce, we won’t add in a lot of Gochujang (Korean Chili Paste). Only a small scoop, followed by a mixture of heavy cream & milk.
The result is an incredibly savory, yet slightly spicy cream that’s friendly enough for any first-timer.
I tried this Rose Tteokbokki at a popular bunsik (street food) restaurant chain in Seoul called “School Food”.
There, we ordered it, along with a side of mini kimbap rolls called Kkoma Kimbap. It was a delightful combination and we crave it from time-to-time.
But no need to drive to a restaurant - here’s an excellent recipe for home.
Key flavor variable for Rose Tteokbokki is heavy cream.
I’ve experimented in making the sauce with only milk. But the taste is weak – and the sauce doesn’t get as creamy.
It looks and tastes considerably better with the heavy cream – make sure to pick some up!
In the video, we also used Vienna Sausages. Feel free to substitute that with your sausage of choice (or bacon)
The grease from either will flavor the cream, making it taste closer to that of a restaurant.
I also recommend mixing in some cheese (any will work) – and then garnishing with Parmesan cheese.
The Parmesan cheese provides just the right amount of (extra) saltiness.
In the video, you’ve also noticed the creamy egg yolks.
To make it, bring a pot of water up to boil. Once its boiling, carefully add the eggs in and reduce the heat to a medium-low (a gentle simmer).
Let it simmer away for 7 minutes (use a timer). Then chill immediately under cold running water or ice bath.
Finally, I want to remind you to give the pan a few minutes to boil away so the runny sauce can reduce to a beautiful, creamy texture.
Bon Appetit ya’ll! If you end up making it at home, tag us on IG. We love seeing pictures of your dishes in the morning.
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
- 2 Cups Tteokbokki (Rice Cakes)
- 5-6 Broccoli Florets
- ⅓ Whole Onion
- 3 Cloves Garlic
- Few pieces of sausages (or few strips of bacon)
- 1 sheet Fish Cake (optional)
- 2 Eggs
- ¾ Cup Heavy Cream
- ¾ Cup Milk
- 1.5 Tablespoons Gochujang Paste
- ½ Tablespoon Gochugaru Flakes
- 2 Big Pinches Salt
- Few cracks Black Pepper
- Slice of Sandwich Cheese (or Shredded Cheese)
- Small grating of Parmesan Cheese
- Place 2 cups of frozen Tteokbokki rice cakes into a bowl of water. Let it thaw as you prep next steps.
- Cut 5-6 florets off a head of broccoli. Then cut those florets in half.
- Chop ⅓ of a whole onion into thin slices. Next, cut 3 cloves of garlic into thin slices.
- Next, section-off a piece of sausage or 2 strips of bacon. Cut them into thin circles or strips.
- Cut a piece of fish cake into small bite-sized rectangles (optional ingredient)
Blanche and Boil
- Bring a pot of water up to boil - then blanche the florets for 30 seconds. (Note: Don't throw out the water. We'll use it for the eggs next)
- Carefully place in two eggs into the boiling pot. Set a timer for 7 minutes. Afterwards, drain and cool the eggs in running water or in an ice bath. Peel and set aside.
Make Creamy Tteokbokki
- Before we start, drain the soaking Tteokbokki Rice Cakes. Shake off any excess water. Set aside.
- Place some cooking oil into the frying pan. Put on medium heat.
- Once oil is hot, place-in Garlic, Onion and Sausage (or bacon) pieces.
- Stir-fry until the onions start to turn translucent.
- Then place-in Heavy Cream (¾ cup) and Milk (¾ cup).
- Then place-in Gochujang Paste (1.5 Tablespoons) and Gochugaru Flakes (½ Tablespoon).
- Add in the Tteokbokki rice cakes. Let the pan boil away for a few minutes - until the Tteokbokki starts to turn soft.
- Then add in the Blanched Broccoli, 2 Boiled Eggs and Fish Cake Pieces.
- Season it with 2 big pinches of Salt and a few cracks of Black Pepper.
- Then add in some shredded cheese (or a slice of sandwich cheese).
- Let it simmer away until it starts to turns creamy.
- Once it does, turn off heat. Plate and garnish with a few shavings of Parmesan Cheese.
- Bon Appetit!
Excellent! This is so yummy!! I add twice the cream and add mozzarella to make it less spicy. This is now a staple recipe in our house!
This is excellent. Tastes almost identical to the restaurant, BB.Q Chicken, rose tteokbokki. Very quick and easy to make. Thank you for sharing your recipe!
Thanks for the recipe! My family and I are Lactose intolerant, so we used an almond base creamer as well as lactose free cheese and it was still successful! 🙂
Creamy Rose Tteokbokki has been added to our favorites!
Debrand Melanie says
Les dosages de votre recette sont pour combien de personne ?
Joey Mollica says
Bonjour! les dosages sont pour deux personnes des États-Unis : P ou trois-quatre personnes d'Europe 😛
A lovely recipe. I I troduced my partner that doesn't stand much spicyness to tteok with it. But I like it so much I make it for myself on the sneaky side.
It's very easy to riff on, I would probably enjoy it every weak if tteok were cheaper to buy. Probably the import fee doing that.
Beomgyu Choi says
AKMAKDWAKM ITS SO GOOD YALL TRY IT
Awesome recipe to introduce people who are not keen of heat to rice cakes.
Lovely with either sausage or mushrooms. If tteok were less expensive on my country I would probably eat some every week.
Thank you for sharing !
Delicious. My daughters have immersed themselves into kpop music and my youngest is learning Korean (we are not Korean 🙂 )... so they've been wanting to try various dishes. I have already made your Creamy Rose Tteokbokki twice. I will say it again, delicious. Your instruction as clear, easy to follow. Thank you for sharing!
this was amazing. We swapped out the broccoli for sautéed spinach and tomatoes and left out the meat. It was glorious! This is so easy to make and is now in our regular rotation of meals!
I loved this so much and I would love to try again thanks for this recipe. 🙂
I really LOVE this recipe . I have made other Tteokbokki recipes in the past but never the Rose version , I'm so happy you shared this with us . Amazing thank you .
Second time I made this recipe and I love it!
I did sub out the milk for some of the water I cooked the broccoli in this time, as it was a bit too rich for me with both milk and cream.
Thank you for all of your great recipes!
Hi Guys !
Thank u so much,I made this "Rose Tteokbokki" recipe tonight, Delicious!! Clear measurements and directions, very easy to follow!
In my opinion, this sauce can be added to any "pasta" and would elevate the entire dish !!
Enjoying Korean style food in the states (east coast) !
This is so delicious and comforting! Perfect for a cold and snowy evening (but I would be tempted in any weather). I was unsure about the fermented flavour of gochujang with cream, but it is a match made in heaven. Unfortunately (or fortunately for me) it seems that the Korean ''slight spiciness'' is akin to the Mexican ''no pica'' so I won’t be able to share any with my delicate friends. Awesome recipe!